Napa Valley Fish

from the kitchen of Chef Paul Prudhomme

Makes 6 servings

ingredients
6 (8-10 ounces) firm-fleshed fish fillets*, cut about ½-inch thick
1 cup white wine, such as Chardonnay or Savignon Blanc
2 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic
1 packet smoking chips, optional
how to prepare

Place the fish in a glass or plastic container, pour the wine over it, and let sit for up to an hour, but at least 15 minutes.  Light the charcoal or gas grill, and when the coals are coated with white ash, add the smoking chips, if desired.  Remove the fish from the wine and drain off the excess. Sprinkle ½ teaspoon Blackened Redfish Magic evenly on each side of all the fillets and gently pat it in.  When the fire dies down, grill the fish for three minutes on one side, turn it over and grill until done to your liking--the time will depend upon the variety of fish and the heat of the grill.  You can check doneness by cutting through one fillet--if done it will be opaque all the way through.  Serve immediately.

*Such as Tilapia, Catfish, Pompano, Red Snapper, Salmon, or Tuna steaks